Italian Chocolate and Ricotta Cake Recipe

Introduction

This Italian Chocolate and Ricotta Cake is a rich, moist dessert that perfectly balances the intensity of dark chocolate with the creamy texture of ricotta. Easy to make and irresistibly delicious, it’s an ideal treat for chocolate lovers looking for a unique twist.

Ingredients

• 1 cup ricotta cheese
• 6 ounces dark chocolate (52% cocoa)
• 3 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• ¾ cup + 2 ½ tbsp granulated sugar (180 g total)
• ½ cup + ½ tbsp butter (softened, 120 g total)
• 1 cup cake/pastry flour
• 1 ½ tsp baking powder
• 1 tsp vanilla extract
• 1 pinch of salt (add ¼ tsp if using unsalted butter)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C). Grease and flour an 8 or 9-inch round cake pan, or a 7-inch bundt pan. For easier removal, line the bottom with parchment paper.
2. Step 2: In a microwave or double boiler, melt the butter and dark chocolate together. Allow the mixture to cool slightly, then transfer it to a large mixing bowl.
3. Step 3: Add the sugar to the melted chocolate and butter, and beat until smooth. Add the eggs and egg yolk one at a time, beating well after each addition.
4. Step 4: Stir in the ricotta cheese, vanilla extract, and salt until combined evenly.
5. Step 5: Sift the cake flour and baking powder directly into the batter. Mix thoroughly until the batter is smooth and free of lumps, about 2 minutes.
6. Step 6: Pour the batter into the prepared pan, spreading it evenly. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
7. Step 7: Let the cake cool in the pan for 20 minutes, then transfer to a wire rack to cool completely. Optionally, dust with powdered sugar before serving.

Tips & Variations

• For a more intense chocolate flavor, try using 60% or 70% cocoa chocolate.
• Replacing granulated sugar with brown sugar adds a subtle caramel note.
• If you prefer a gluten-free version, substitute the cake flour with a gluten-free flour blend.
• Adding a tablespoon of espresso powder to the batter will enhance the chocolate depth.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. If refrigerated, bring the cake to room temperature before serving for best texture. Leftovers can be warmed slightly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of ricotta cheese?

Yes, whole milk ricotta works best for creaminess, but part-skim ricotta can be used if preferred. Just ensure it’s well-drained to avoid excess moisture in the batter.

What pan sizes are suitable for this cake?

An 8 or 9-inch round cake pan or a 7-inch bundt pan works well. The choice affects baking time slightly, so check doneness with a toothpick as you approach the minimum baking time.

Italian Chocolate and Ricotta Cake Recipe

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★★★★★

4.7 from 84 reviews

This Italian Chocolate and Ricotta Cake offers a rich, moist texture with a perfect balance of dark chocolate and creamy ricotta cheese. The cake is soft and tender, thanks to the ricotta, while the dark chocolate provides a deep, indulgent flavor. Ideal for dessert lovers seeking a sophisticated, yet simple homemade treat.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup ricotta cheese
• 6 ounces dark chocolate (52% cocoa)
• 3 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• ¾ cup + 2 ½ tbsp granulated sugar (180 g total)
• ½ cup + ½ tbsp butter (softened, 120 g total)
• 1 cup cake/pastry flour
• 1 ½ tsp baking powder
• 1 tsp vanilla extract
• 1 pinch of salt (add ¼ tsp if using unsalted butter)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (180°C). Grease and flour an 8 or 9-inch round cake pan, or alternatively use a 7-inch bundt pan. For easy removal, line the bottom of the pan with parchment paper.
2. Melt Chocolate and Butter: Using a microwave or bain-marie (double boiler), melt the butter and dark chocolate together gently. Once melted, allow the mixture to cool slightly before transferring it to a large mixing bowl.
3. Combine Ingredients: Add the granulated sugar to the melted chocolate and butter mixture and beat until smooth. Then, add the eggs and egg yolk one at a time, beating well after each addition. Next, stir in the ricotta cheese, vanilla extract, and salt, mixing everything until fully combined.
4. Incorporate Dry Ingredients: Sift the cake/pastry flour and baking powder directly into the wet batter. Mix gently until the batter is smooth and free of lumps, which should take about 2 minutes.
5. Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 35 minutes. To check doneness, insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached.
6. Cool and Serve: Let the cake cool in the pan for about 20 minutes. Then transfer it to a wire rack to cool completely. Before serving, you can lightly dust the top with powdered sugar or cocoa powder if desired.

Notes

• Use room temperature eggs for better mixing and texture.
• Use dark chocolate with at least 52% cocoa for a rich but balanced cocoa flavor.
• If using unsalted butter, add ¼ teaspoon of salt to enhance flavor.
• Ricotta cheese adds moisture and density to the cake; do not substitute with cream cheese.
• Ensure not to overbake to keep the cake moist and tender.
• The cake can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.

Keywords: Italian chocolate cake, ricotta cake, chocolate ricotta dessert, moist chocolate cake, Italian dessert, easy chocolate cake recipe